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Old 01-29-2015, 09:00 PM
 
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Husband is looking for a great meat chili recipe

Last edited by deeds; 01-29-2015 at 09:58 PM..
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Old 01-30-2015, 04:52 AM
 
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We cheat. We use Tabasco chili starter http://countrystore.tabasco.com/TABA...uctinfo/03018/
We use lean ground Chuck, chili beans, chopped onions & bell peppers. Once in the bowl, we top with shredded nacho cheese.
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Old 01-30-2015, 06:33 AM
 
Location: Coastal Georgia
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Ok, this is a cheater, too, but it won 3rd place in a chili cook off. It's what chili tastes like to us. Not too hot, not too bland. Not too thin, not too thick. Super easy.

2 # ground beef
2 pkgs McCormick Original Chili mix (Disregard the package instructions)
2 cans kidney beans (undrained)
1 28oz can crushed tomatoes
1 15oz diced tomatoes

Brown ground beef (really sear it until all the moisture cooks out and makes nice brown gunk in the pan), add remaining ingredients. Simmer for 30 minutes.
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Old 01-30-2015, 07:58 AM
 
Location: North Idaho
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Clean and pick through a couple of cups of pinto beans. Rinse them well and leave them soaking over night in a cold crock pot.

In the morning do not drain the beans. Add a diced onion. Place either a beef chuck roast or a pork shoulder on top of the beans. Add 2 dried ancho chilies and a dried chipotle chile. The peppers can go in either ground or whole. Add a Tablespoon of dried cumin powder and couple of shakes of onion powder and a very scant stingy teaspoon of dried oregano.

I like to add a diced green bell pepper. Maybe not so traditional, but it adds a good pepper flavor. Dice it really small so you don't end up with visible chunks of green pepper.

Cook in the crock pot all day. Pay attention so that the beans are always covered with water. They will swell up as they cook.

At the end of the day, pull the meat out and shred it, using two forks to pull it into strings. Add the meat back into the beans.

If you want less liquid, after the beans are well cooked you can remove the cover of the crock pot and let it cook for awhile with the lid off to evaporate moisture. Better yet, add a couple of Tablespoons of fine corn meal and cook until that is disolved. That will thicken the chili and still give the right texture and flavor.

If you drain the beans, you pour off a lot of their flavor and color. Don't use very much oregano, You don't want to taste oregano, but if it is completely absent, something is lacking from the flavor.

Traditionally, chili doe not contain beans, so you can cook this without the beans and still get an excellent chili. The beans cut down the cost per serving and they taste really good. Unless you are a traditionalist, most people expect chili to contain beans. Pintos are the correct beans to use for authentic flavor. Black beans are excellent too, but don't look quite as nice.
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Old 01-30-2015, 08:01 AM
 
Location: North Idaho
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PS: don't use the commercial chipotle powder that tastes like bacon bits. If you can't get real chipotles with real smoke visible on the peppers, just leave the chipotle out and add another dried ancho.
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Old 01-30-2015, 08:54 AM
 
Location: McAllen, TX
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Here are plenty of Chili Recipes from the Chili cookoff champions

https://www.chili.org/recipes.html
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Old 01-30-2015, 09:35 AM
 
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This is the recipe we use, put it on earlier in the morn and let it simmer all day, the meat falls apart. I do add some pureed chipotles to the dish for some added heat though. I have also used brisket instead of stew meat and man is that some good eats.

Emeril's Chili Recipe : Emeril Lagasse : Food Network
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Old 01-30-2015, 12:05 PM
 
Location: SoCal desert
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I use this while camping - only one pan

Slow Cooker Shortcut Chili
(No precook hamburger)
28- to 32-ounce can of diced tomatoes, undrained
3 cans, 15 ounces each, canned beans*
1 pound (or more) of lean ground beef, pork, turkey or a mixture. Iíve also used stew meat.
3 large onions, diced
1 each red and green peppers, seeded and diced
2 tablespoons unsweetened cocoa
8 ounce can of tomato sauce
1 tablespoon (or more) chili powder
1/2 teaspoon each ground cinnamon and smoked paprika
3 tablespoons minced garlic

Spray the cooker insert. Add tomatoes and beans. Using your hands, pinch off small bits of the ground meat and stir them in.
Add remaining ingredients. Stir. Cook 6 to 8 hours on low or 3-Ĺ to 4 hours on High. Stir and add salt** and pepper to taste.

* Use three different kinds, if you want. Kidney beans, pinto or black beans, chickpeas, fava beans, cannellini, navy beans, etc.
** All the canned items are probably salted, so additional salt is not recommended.
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Old 01-30-2015, 05:17 PM
 
Location: Philaburbia
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Chili isn't hard. You just dump stuff into the pot until it tastes the way you like it.

My "stuff" includes ground beef, diced tomatoes, jalapeno peppers, chipotle peppers, onions, garlic, oregano or cilantro, cumin, pepper, and beans. Sometimes I pour in a bottle of beer. Bring to a boil and simmer for at least 45 minutes to let the flavors blend.
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Old 01-30-2015, 08:44 PM
YAZ
 
Location: Phoenix,AZ
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I like 'em all so far......

I tend to mix it up a bit every time I make chili, but one thing remains the same:

1 lb. ground beef + 1lb. ground Italian sausage.
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